Sift the dry ingredients into a large bowl, preferably one with a pouring spout. Tip any remaining wheat germ from the sieve into the bowl. Make a well in the middle and pour in the wet ingredients. Whisk to combine. Add a little more milk, if needed, to make a thin, pourable batter.
If possible, use two large non-stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium high. To check it's hot enough, flick some drops of water into the pan. If the water sizzles, it's ready.
Pour ⅓ cup of batter into the centre of the pan and swirl to thin out. Leave the pancake to firm up. When the underside is lightly browned (about 1½ minutes), loosen the edges using a slotted turn then flip over. Cook for a further 30 seconds or so, until the second side is browned. Transfer to a warm oven while you cook the remaining pancakes.
Add your favourite toppings and serve. Any leftover pancakes can be stored in the fridge for up to three days. Gently heat through before serving.